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Sunday, October 12, 2014

Roasted Chile Tomato Salsa

At the moment I have a plethora of tomatoes sitting in my garage that are all ripe. This is due to an early hard frost and subsequent harvest to try to save as much from my garden as possible. So what to do with all of these delicious tomatoes? Normally I would make a whole ton of vodka or regular pasta sauce. However, that is a rather time consuming process, and with two little ones demanding my attention, that is a no go this year. Instead, I've been making batches of fresh salsa. There is a little, local farm stand not far from my house that I frequent during the end of summer and early fall. It is so close that the Rowselettes and I usually go on a bike ride to visit it. They had some amazing Anaheim chiles this year, so I decided to use them in my salsa. This stuff is seriously good!

Roasted Chile Tomato Salsa

6 medium Anaheim chiles, seeds and ribs removed

1/2 large red onion, cut into quarters

2 jalapenos, seeds and ribs removed

2 cloves garlic

1 c. fresh cilantro

1/2 large lime, juiced

12 small to medium tomatoes

1/2 tsp. salt

Preheat the oven to 400 degrees farenheit.

Place Anaheim chiles on a baking sheet lined with tinfoil.

Spray the peppers with olive oil spray and roast for 15 min.

Once the peppers are done, put all ingredients except tomatoes in a food processor.

Process on high until all ingredients are finely minced.

Add tomatoes to food processor.

Process on high until tomatoes are liquefied.

In case you weren't sure what an Anaheim chile looks like, this is it. :)

The smell of the chiles roasting is amazing!

My favorite part about this salsa is how easy it is to make! You can even roast the chiles a few days ahead of time and store them in a resealable bag in the fridge. This salsa will be good for a couple of weeks in the refrigerator, but I doubt it will last that long. :)

Side note: It was recommended to me by another blogger to increase the size of my photos. What do you guys think of the larger pictures?